Prune-and-almond-filled crepes
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Pitted prunes |
| ½ | cup | Water |
| 3 | tablespoons | Light brown sugar |
| 2 | tablespoons | Lemon juice |
| ½ | teaspoon | Ground cinnamon |
| 2 | tablespoons | Sliced toasted almonds |
| Sweet Buckwheat Crepes (see | ||
| Recipe) | ||
Directions
1. In a medium saucepan place prunes and the water. Bring to a simmer over moderate heat, reduce heat to maintain a simmer, and cook until prunes are very soft (about 10 minutes). Puree prunes in a food processor or blender; mixture will be very thick.
2. Transfer prune puree to a medium bowl and stir in sugar, lemon juice, cinnamon, and almonds. Spread about 2 tablespoons filling on each warm crepe; fold in quarters; serve. Makes 8 filled crepes.
Recipe By : the California Culinary Academy From: Date: File